m Undo arbitrary WP:ENGVAR changes. No topical ties to Britain (the article is about Italy and the US), nor established usage of British English (via WP:JWB)
|
Undid revision 1229864136byJackkBrown (talk)
|
||
(15 intermediate revisions by 3 users not shown) | |||
Line 16: | Line 16: | ||
| main_ingredient = [[Tomato]]es, [[garlic]], [[onion]]s, [[basil]], [[oregano]] |
| main_ingredient = [[Tomato]]es, [[garlic]], [[onion]]s, [[basil]], [[oregano]] |
||
| variations = [[Olive]]s, [[caper]]s |
| variations = [[Olive]]s, [[caper]]s |
||
}} |
}} |
||
'''Marinara sauce''' is a [[tomato sauce]] usually made with tomatoes, garlic, herbs, and onions.<ref>{{cite web|url=http://www.oxforddictionaries.com/definition/english/marinara?q=marinara |archive-url=https://web.archive.org/web/20131214094443/http://www.oxforddictionaries.com/definition/english/marinara?q=marinara |url-status=dead |archive-date=14 December 2013 |title=Definition of marinara sauce on the Oxford Dictionary website |access-date=2013-12-10}}</ref><ref>{{cite web|url=http://www.yourdictionary.com/marinara |title=Definition of marinara sauce on the Your Dictionary website |publisher=Yourdictionary.com |date=2013-04-17 |access-date=2013-05-03}}</ref> Variations include [[caper]]s, [[olive]]s, spices, and a dash of wine.<ref>{{cite web|url=https://www.foodnetwork.com/recipes/giada-de-laurentiis/marinara-sauce-recipe2-1950802|title=Marinara Sauce|last=De Laurentiis|first=Giada|website=foodnetwork.com|archive-url=https://web.archive.org/web/20170531183342/https://www.foodnetwork.com/recipes/giada-de-laurentiis/marinara-sauce-recipe2-1950802|archive-date=2017-05-31|url-status=live|access-date=2013-05-03}}</ref><ref>{{cite web|url=https://www.seriouseats.com/recipes/2007/10/mario-batali-recipe-for-marinara-sauce.html|title=Mario Unclogged: Marinara Sauce Recipe|author=Batali|first=Mario|date=2007-10-05|website=Serious Eats|archive-url=https://web.archive.org/web/20071011001833/https://www.seriouseats.com/recipes/2007/10/mario-batali-recipe-for-marinara-sauce.html|archive-date=2007-10-11|url-status=live|access-date=2013-05-03}}</ref> Widely used in [[Italian-American cuisine]],<ref>{{cite web|url=https://www.fodors.com/news/ten-italian-foods-you-wont-find-in-italy-6510|title=Ten "Italian" Foods You Won't Find in Italy|date=4 March 2013|access-date=22 May 2018}}</ref> it is known as '''''alla marinara''''' in [[Italy]], where it is typically made with tomatoes, [[basil]], olive oil, garlic and [[oregano]], but also sometimes olives, capers, and salted [[anchovy|anchovies]]. It is used for [[Spaghetti#Italian cuisine|spaghetti]] and [[vermicelli]], but also with meat or fish.<ref name="mgg">{{cite book |author=Marco Guarnaschelli Gotti |title=Grande enciclopedia illustrata della gastronomia |trans-title=Great Illustrated Encyclopedia of Gastronomy |editor=Università degli Studi di Scienze Gastronomiche |publisher=Mondadori |location=Milan |year=2007 |orig-year=1990 |isbn=978-88-04-56749-3 |language=it}}</ref> |
'''Marinara sauce''' is a [[tomato sauce]] usually made with tomatoes, garlic, herbs, and onions.<ref>{{cite web|url=http://www.oxforddictionaries.com/definition/english/marinara?q=marinara |archive-url=https://web.archive.org/web/20131214094443/http://www.oxforddictionaries.com/definition/english/marinara?q=marinara |url-status=dead |archive-date=14 December 2013 |title=Definition of marinara sauce on the Oxford Dictionary website |access-date=2013-12-10}}</ref><ref>{{cite web|url=http://www.yourdictionary.com/marinara |title=Definition of marinara sauce on the Your Dictionary website |publisher=Yourdictionary.com |date=2013-04-17 |access-date=2013-05-03}}</ref> Variations include [[caper]]s, [[olive]]s, spices, and a dash of wine.<ref>{{cite web|url=https://www.foodnetwork.com/recipes/giada-de-laurentiis/marinara-sauce-recipe2-1950802|title=Marinara Sauce|last=De Laurentiis|first=Giada|website=foodnetwork.com|archive-url=https://web.archive.org/web/20170531183342/https://www.foodnetwork.com/recipes/giada-de-laurentiis/marinara-sauce-recipe2-1950802|archive-date=2017-05-31|url-status=live|access-date=2013-05-03}}</ref><ref>{{cite web|url=https://www.seriouseats.com/recipes/2007/10/mario-batali-recipe-for-marinara-sauce.html|title=Mario Unclogged: Marinara Sauce Recipe|author=Batali|first=Mario|date=2007-10-05|website=Serious Eats|archive-url=https://web.archive.org/web/20071011001833/https://www.seriouseats.com/recipes/2007/10/mario-batali-recipe-for-marinara-sauce.html|archive-date=2007-10-11|url-status=live|access-date=2013-05-03}}</ref> Widely used in [[Italian-American cuisine]],<ref>{{cite web|url=https://www.fodors.com/news/ten-italian-foods-you-wont-find-in-italy-6510|title=Ten "Italian" Foods You Won't Find in Italy|date=4 March 2013|access-date=22 May 2018}}</ref> it is known as '''''alla marinara''''' in [[Italy]], where it is typically made with tomatoes, [[basil]], olive oil, garlic and [[oregano]], but also sometimes olives, capers, and salted [[anchovy|anchovies]]. It is used for [[Spaghetti#Italian cuisine|spaghetti]] and [[vermicelli]], but also with meat or fish.<ref name="mgg">{{cite book |author=Marco Guarnaschelli Gotti |title=Grande enciclopedia illustrata della gastronomia |trans-title=Great Illustrated Encyclopedia of Gastronomy |editor=Università degli Studi di Scienze Gastronomiche |publisher=Mondadori |location=Milan |year=2007 |orig-year=1990 |isbn=978-88-04-56749-3 |language=it}}</ref> |
||
Line 24: | Line 24: | ||
==Origin== |
==Origin== |
||
[[File:2019-02-07 20 07 26 An open cup of marinara sauce from Domino's in the Franklin Farm section of Oak Hill, Fairfax County, Virginia.jpg|thumb|A cup of marinara sauce]] |
[[File:2019-02-07 20 07 26 An open cup of marinara sauce from Domino's in the Franklin Farm section of Oak Hill, Fairfax County, Virginia.jpg|thumb|A cup of marinara sauce]] |
||
Several folk theories exist as to the origin of this sauce. One version states that cooks aboard Neapolitan ships returning from the Americas invented marinara sauce in the mid-16th century after Spaniards introduced the tomato to Europe. |
Several folk theories exist as to the origin of this sauce. One version states that cooks aboard Neapolitan ships returning from the Americas invented marinara sauce in the mid-16th century after Spaniards introduced the tomato to Europe. Another theory states this was a sauce prepared by the wives of Neapolitan sailors upon their return from the sea.<ref>{{cite web |url=http://www.italianchef.com/marinara.html |title=Info on the origin of marinara sauce on the Italian Chef website |publisher=Italianchef.com |date=2013-04-24 |access-date=2013-05-03 |archive-date=28 February 2012 |archive-url=https://web.archive.org/web/20120228185036/http://www.italianchef.com/marinara.html |url-status=dead}}</ref> |
||
Historically, however, the first Italian cookbook to include tomato sauce,<ref name="autogenerated319">[[Elizabeth David]], ''Italian Food'' (1954, 1999), p 319, and John Dickie, ''Delizia! The Epic History of the Italians and Their Food'', 2008, p. 162.</ref> ''Lo Scalco alla Moderna'' ('The Modern Steward'), was written by Italian chef [[Antonio Latini]] and was published in two volumes in 1692 and 1694. Latini served as the Steward of the First Minister to the Spanish [[List of viceroys of Naples|Viceroy of Naples]].<ref name="autogenerated319"/><ref>Alan Davidson, "Europeans' Wary Encounter with Tomatoes, Potatoes, and Other New World Foods" in ''Chilies to Chocolate: Food the Americas Gave the World'', (University of Arizona Press) 1992.</ref><ref>{{cite web |url=http://www.foodtimeline.org/foodsauces.html#tomato |title=Origins of Italian tomato sauce |work=[[The Food Timeline]] |first=Lynne |last=Olver |author-link=Lynne Olver |access-date=3 April 2011}}</ref> This early tomato sauce was more like a modern tomato [[Salsa (food)|salsa]]. |
Historically, however, the first Italian cookbook to include tomato sauce,<ref name="autogenerated319">[[Elizabeth David]], ''Italian Food'' (1954, 1999), p 319, and John Dickie, ''Delizia! The Epic History of the Italians and Their Food'', 2008, p. 162.</ref> ''Lo Scalco alla Moderna'' ('The Modern Steward'), was written by Italian chef [[Antonio Latini]] and was published in two volumes in 1692 and 1694. Latini served as the Steward of the First Minister to the Spanish [[List of viceroys of Naples|Viceroy of Naples]].<ref name="autogenerated319"/><ref>Alan Davidson, "Europeans' Wary Encounter with Tomatoes, Potatoes, and Other New World Foods" in ''Chilies to Chocolate: Food the Americas Gave the World'', (University of Arizona Press) 1992.</ref><ref>{{cite web |url=http://www.foodtimeline.org/foodsauces.html#tomato |title=Origins of Italian tomato sauce |work=[[The Food Timeline]] |first=Lynne |last=Olver |author-link=Lynne Olver |access-date=3 April 2011}}</ref> This early tomato sauce was more like a modern tomato [[Salsa (food)|salsa]]. |
||
Line 42: | Line 42: | ||
==Bibliography== |
==Bibliography== |
||
* {{cite book |last1=Zanini De Vita |first1=Oretta |last2=Fant |first2=Maureen B. |year=2013 |url=https://books.google.com/books?id=rUczAQAAQBAJ&pg=PA94 |title=Sauces & Shapes: Pasta the Italian Way |location=New York |publisher=W. W. Norton & Company |isbn=978-0-393-08243-2 |
* {{cite book |last1=Zanini De Vita |first1=Oretta |last2=Fant |first2=Maureen B. |year=2013 |url=https://books.google.com/books?id=rUczAQAAQBAJ&pg=PA94 |title=Sauces & Shapes: Pasta the Italian Way |location=New York |publisher=W. W. Norton & Company |isbn=978-0-393-08243-2}} |
||
{{Tomato sauces}} |
{{Tomato sauces}} |
Type | Sauce |
---|---|
Place of origin | Italy |
Serving temperature | Hot over pasta or on a pizza |
Main ingredients | Tomatoes, garlic, onions, basil, oregano |
Variations | Olives, capers |
Marinara sauce is a tomato sauce usually made with tomatoes, garlic, herbs, and onions.[1][2] Variations include capers, olives, spices, and a dash of wine.[3][4] Widely used in Italian-American cuisine,[5] it is known as alla marinarainItaly, where it is typically made with tomatoes, basil, olive oil, garlic and oregano, but also sometimes olives, capers, and salted anchovies. It is used for spaghetti and vermicelli, but also with meat or fish.[6]
The terms should not be confused with spaghetti marinara, a popular dish in Australia, New Zealand, Spain, and South Africa, in which a tomato-based sauce is mixed with fresh seafood.[7] In Italy, a pasta sauce including seafood is more commonly called alla pescatora.[6]
Several folk theories exist as to the origin of this sauce. One version states that cooks aboard Neapolitan ships returning from the Americas invented marinara sauce in the mid-16th century after Spaniards introduced the tomato to Europe. Another theory states this was a sauce prepared by the wives of Neapolitan sailors upon their return from the sea.[8]
Historically, however, the first Italian cookbook to include tomato sauce,[9] Lo Scalco alla Moderna ('The Modern Steward'), was written by Italian chef Antonio Latini and was published in two volumes in 1692 and 1694. Latini served as the Steward of the First Minister to the Spanish Viceroy of Naples.[9][10][11] This early tomato sauce was more like a modern tomato salsa.
A sauce similar to Italian-American marinara sauce is known in some areas of central Italyassugo finto[12] (lit. 'fake sauce').
Media related to Marinara sauce at Wikimedia Commons